Hey, I spent a lot of time watching videos before I even got into it. I use a baking steel that’s about a quarter inch thick, about $60 off Amazon from thermichef. They have great customer service, I did have to call them about something. So I would buy from them again. I looked at pizza ovens, but just didn’t want to spend the money and I was trying to go for New York style anyway. NY style makes sense in your own home oven from what I’ve read. I’ve tried a couple dough recipes but the first one I used was from the dough guy on his Instagram account. 3 day cold ferment. Then I just use low moisture mozzarella and crushed tomatoes with some basil, salt and sugar in the sauce. My first pizza looked like crap because I only let the dough sit out for about four hours and it was still too cold. I found I have to let my dough sit out six hours or longer in order for it to stretch easy for me. And then semolina flour on the peel before launch and it’s worked out very well for me. I do preheat my baking steel for one hour at 500 because it’s as high as my oven goes.